Ingredients

2 cloves from a head of roasted garlic (see instructions for roasting garlic below)

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1 Tbsp. olive oil

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4 medium sized brown Russet potatoes, peeled and cut into fourths

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2 Tbsp. real butter

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1 tsp. salt

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1 tsp. fresh ground black pepper

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1/4 cup milk

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1/2 cup sour cream

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Directions

Prep

15 m

Cook

35 m

Ready In

50 m

Roast a head of garlic by peeling off the outer layers of skin. Then cut a layer off of the very top of the bulb and drizzle with 1 Tbsp. olive oil. Wrap garlic bulb in 2 layers of foil and bake at 450 degrees in oven or toaster oven for 20 minutes. Set aside to cool.

Peel and cut potatoes into pieces. Bring potatoes to a boil in water on stovetop in a medium pot, uncovered, at medium high heat for 15 minutes or until soft. Drain water from potatoes and add remaining ingredients. Mash potato mixture either with a hand masher or electric mixture until blended. Return the potatoes to the stove and warm to medium heat until heated through. Serve either with a pat of real butter or your favorite gravy.